Root Beer Syrup for Ice Cream Sundae
Elevate your ice cream sundaes with this rich and velvety homemade Root Beer Syrup, the perfect blend of nostalgic flavors and creamy indulgence. Made with real root beer, granulated sugar, and a touch of vanilla, this syrup is cooked to perfection and thickened with a cornstarch slurry for that luscious drizzle-worthy consistency. A pat of butter adds a silky finish, while a pinch of salt balances the sweetness, making every spoonful irresistible. Ready in just 20 minutes, this quick and easy recipe is a delightful way to transform classic scoops of vanilla ice cream into a dessert masterpiece. Perfect for making root beer floats extra special or drizzling over pancakes and waffles, this homemade syrup is sure to become a staple in your kitchen. Don’t forget to store any leftovers in the fridge to enjoy throughout the week!
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Recipe Information
Ingredients
- 2 cups root beer
- 1 cup granulated sugar
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 pinch salt
Instructions
In a medium saucepan, combine the root beer, granulated sugar, and light corn syrup. Stir gently to dissolve the sugar.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
In a small bowl, mix the cornstarch with water to create a slurry. Once the mixture in the saucepan is simmering, slowly whisk in the cornstarch slurry.
Continue to cook the mixture, stirring constantly, for about 5-7 minutes, or until the syrup thickens slightly. Reduce the heat if necessary to avoid boiling over.
Remove the saucepan from heat and stir in the vanilla extract, butter, and a pinch of salt. Mix until the butter is completely melted and incorporated.
Allow the syrup to cool slightly before transferring it to a heat-safe container or jar. The syrup will thicken further as it cools.
Use warm or chilled as a drizzle over ice cream sundaes. Store any leftover syrup in the refrigerator for up to one week.
Nutrition Facts
Calories |
1321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 287.5 g | 105% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 278.8 g | ||
| Protein | 0.3 g | 1% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 16 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
